Friday, November 2, 2007

Oriental Chicken

My roommate in college used to make this and I gave it the nickname Sticky Stinky Chicken, but don't let the nickname throw you. I serve this with steamed zuccini, yellow squash, onions, and mushrooms, and white rice and it's so easy to make.

Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast

Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.

Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.

Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.


MarySue said...

This will definately be made in this household next week. I remember you talking about this recipe. So glad you shared.

go boo boo said...

I will be making this too. Thank you Tia D.

Christie K said...

Made it tonight and it was great> I also made fried rice to go with it which turned out terrific. I just fried three pieces of bacon in a pan (crumbled bacon into pan after cooking and used bacon dippings) added chilled rice and soy sauce and it was good to go.